The 4 hour rule in cooking

Also known as flow of food, is basic the  4 hours handle of food between receiving to serving and can be done in stages. Those stages include recieving, thowing and cooking process. During each stage, food might be allowed to remain at ambient temperature for a time. To protect food and keep it safe  do not let food remain in the Food Danger Zone for a cumulative total of more than 4 hours.If that occurs the food is considered unsafe.